I’m still working on emptying the freezer. I found more shrimp. I also had some leftover corn on the cob from a cookout the day before. With a can of black beans from the pantry, all of that seemed like the makings of a spring salad. For this recipe, you need to boil the shrimp in their shells, along with some crab boil. My choice is Zatarain’s liquid boil, because it is easy to use, but any brand will work. Don’t cook the shrimp too long or they will become tough. Chill them in ice water before you peel them, and then refrigerate until you are ready to use them. Prepare the corn by cutting the kernels off the cobs. A sharp knife is just fine for the job, but if you are a gadgeteer, you might have fun using a special device for removing the kernels while leaving a beautiful, symmetric cob.
Dress the salad with the accompanying chili-lime vinaigrette to complete the Southwestern slant of the salad. This should serve two to four.
Shrimp, Corn, and Black Bean Salad
- 10 16-20/pound frozen shrimp with shells, thawed
- 2 tablespoons liquid Zatarain’s crab boil
- 2 tablespoons salt
- 2 cooked ears of corn
- 1 can (14 ounces) black beans, drained and rinsed
- ½ cup chopped green bell pepper
- 2 ribs, celery, diced
- ½ medium red onion, diced
- ¼ cup pecan halves, chopped coarsely
- ¼ cup sliced black olives
- 2 ounces feta cheese, crumbled
- 8 cherry tomatoes, halved
- salt and pepper to taste
- Add the thawed shrimp to 4 quarts of boiling water to which has been added the salt and crab boil. Return to the boil and boil for 5 minutes. Drain and chill the shrimp in water and ice. When cool, peel the shrimp. Refrigerate until ready to use.
- With a sharp knife or circular corn cutter, cut the kernels off the corn cobs. Set aside until ready to assemble the salad.
- In a large bowl, combine the corn kernels, black beans, bell pepper, celery, onion, pecan pieces, and olives. Add the feta cheese crumbles and toss lightly.
- Dress with the chile-lime vinaigrette, toss lightly, and top with shrimp and tomato halves.
- Serve. Makes 2 to 4 servings
- 1 large lime, juiced
- 1 tablespoon Dijon mustard
- ¼ teaspoon garlic powder
- ¼ teaspoon ground cumin
- ½ teaspoon ground red chiles (your choice of heat)
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 teaspoon turbinado sugar
- 6 tablespoons extra virgin olive oil
- In a medium bowl, whisk the lime juice and mustard together untill well combined.
- Whisk in the dry ingredients until completely incorporated.
- Slowly, one tablespoon at a time, whisk in the olive oil. Make sure that each tablespoonful is completely incorporated before adding the next.
- Correct the seasoning with salt and pepper. Then use the entire recipe to dress the shrimp and vegetable salad. Serve immediately.